METHOD

Preheat oven to 200°C (400°F). Drizzle the cut-side of the garlic with the oil and place, cut-side down, on an oven tray lined with non-stick baking paper. Cook for 15 minutes or until soft and golden. Set aside to cool slightly.

Squeeze the garlic out of the skin and place in a small food processor. Add the sage and cheese and process until smooth.

Place the flour and buttermilk in a large bowl and, using a butter knife, stir until a soft dough starts to form. Turn out onto a floured surface and gently knead until the dough comes together.

Roll out the dough to a 40cm x 30cm rectangle. Spread with the cheese mixture, leaving a 1cm border around the edges, and roll up lengthways. Slice the dough in half lengthways, and twist over each other, pinching at the ends to seal.

Place on a lightly greased oven tray, brush with the extra buttermilk and sprinkle with cracked black pepper. Cook for 30 minutes or until golden brown and cooked through. Serve warm. Serves 4–6.

Preheat oven to 200°C (400°F). Drizzle the cut-side of the garlic with the oil and place, cut-side down, on an oven tray lined with non-stick baking paper. Cook for 15 minutes or until soft and golden. Set aside to cool slightly.

Squeeze the garlic out of the skin and place in a small food processor. Add the sage and cheese and process until smooth.

Place the flour and buttermilk in a large bowl and, using a butter knife, stir until a soft dough starts to form. Turn out onto a floured surface and gently knead until the dough comes together.

Roll out the dough to a 40cm x 30cm rectangle. Spread with the cheese mixture, leaving a 1cm border around the edges, and roll up lengthways. Slice the dough in half lengthways, and twist over each other, pinching at the ends to seal.

Place on a lightly greased oven tray, brush with the extra buttermilk and sprinkle with cracked black pepper. Cook for 30 minutes or until golden brown and cooked through. Serve warm. Serves 4–6.

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